Tag Archives: vegetarian

Strawberry Balsamic Granita

It’s been so hot in Seattle that all I can think of making is frozen treats! Granita is an Italian dessert made of sugar, water and flavor or juice and is very easy to make.

Also check out Lemon Granita and Cranberry Jalapeno Granita!

Ingredients

10 ounces fresh strawberries (about 2½ cups), hulled
1/4 cup coconut sugar, or to taste
1 cup water
1 tablespoon aged balsamic vinegar
More balsamic vinegar for topping (optional)

Preparation

Combine berries and sugar in a food processor until smooth. Stir in water and vinegar. Transfer to a glass baking dish and freeze for 30 minutes.
Thoroughly scrape the entire pan with a fork, breaking up ice crystals. Repeat freezing and scraping process every 30 minutes, until granita is firm but not frozen solid, 2 to 4 hours.
Spoon into small glasses and serve.
Garnish with a fresh strawberry and a few drops of balsamic vinegar (optional)

Thanks PCC Natural Markets for the inspiration!

Paleo Plum Pie with Crumb Topping

4 Replies

This is a totally delicious breakfast, snack or dessert. Make it when plums are in season and top with ice-cream or Greek yogurt for some totally non-paleo deliciousness! 🙂

Ingredients

For the crust

2 cups almond meal
2 tablespoons coconut oil, melted
1 egg
dash of salt (optional)

For the filling

4 cups sliced plums
1/3 cup coconut sugar
2 teaspoons arrowroot powder (I used 1 Tbsp potato starch instead since I didn’t have arrowroot powder)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground nutmeg

For the topping

1/2 cup chopped walnuts
1/2 cup almond meal
3 tablespoons coconut oil, melted
3 tablespoons coconut sugar
1/4 teaspoon ground nutmeg

Preparation

Preheat oven to 350° F.
Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
Stir together topping ingredients and crumble over filling.
Bake until the filling is tender and the top is golden, 35 to 45 minutes.

Thanks PCC Natural Markets for the inspiration!

Mango Pineapple Smoothie

Chia Seed Pudding Cups

5 Replies

Chia Seed Pudding Cups are super easy to make and a tasty and healthy paleo snack! You mix chia seeds into a cup of coconut milk, add some flavor and toppings, refrigerate for a few hours and voila! 🙂 No baking, no cooking, no fuss!

Ingredients (1 serving)

1 cup coconut milk
1 Tbsp chia seeds
Flavor/topping of choice (pick one or make up your own combo!) 🙂
- 1/2 tsp almond essence + chopped almonds
- 1/4 tsp ground cardamom or cardamom seeds (open the pod)
- 1/2 tsp vanilla essence + fresh berries (I used red currants)
- 1/2 tsp ground cinnamon + cinnamon sticks

Directions

Mix the coconut milk, chia seeds and flavor well
Pour into serving cup
Cover and refrigerate for a few hours or up to a couple of days
Serve and enjoy

Coconut Rice Pudding with Mango

2 Replies

This is great as a chilled summer dessert! Creamy rice pudding, sweetened naturally by milk and cinnamon, topped with chopped mango – a delicious balance of tart and sweet. The dish draws on Indian and Scandinavian flavors, where both cardamom, cinnamon and rice are staple ingredients in a variety of dishes.

Ingredients

6 cups whole milk (or coconut milk if you prefer)
1/3 cup uncooked basmati rice
1/2 cup full fat coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cinnamon + more for garnish
2 cups chopped peeled mango (about 2 large mangos)

Directions

Combine whole milk and rice in large saucepan over medium heat and bring to a boil, stirring constantly.
Reduce heat and gently boil for 40 minutes or until mixture thickens
Stir in coconut milk, cardamom and cinnamon and cook for 5 minutes, stirring constantly
Spoon~1/2 cup servings into dessert bowls (makes 8 servings)
Top with chopped mango and a sprinkle of cinnamon

Cherry Garcia Smoothie

2 Replies

I was inspired by Lauren’s recent Healthy Cherry Garcia recipe and decided to make a super easy smoothie version. You really can’t go wrong with frozen cherries, chocolate and coconut milk or other milk base.

Ingredients

1 cup coconut milk
1/2 cup frozen cherries
1/2 oz or large chunk of chocolate
1 Tbsp chocolate icecream or 1 tsp other sweetener like agave

Directions

Blend all ingredients together until smooth
Top with some chopped chocolate or chocolate covered almonds

Parsley Walnut Pesto

2 Replies

A great summer pesto when parsley is in season – use to pair with salmon, poultry, or mix into pasta or rice!

Ingredients

3 cups fresh flat-leaf parsley
1/2 cup chopped walnuts, toasted
3 tablespoons olive oil (or more if desired for consistency)
1 Tbsp fresh lemon juice
salt
ground black pepper
3 garlic cloves, chopped

Directions

Combine all ingredients in food processor – process until smooth.
Yields about 12 tablespoons

Insalata di Arance (Orange Salad)

2 Replies

I would never have thought of these ingredients being perfectly complimentary and surprisingly delightful! Sweet tangy oranges, the subtle flavor of fennel, salty olives, a handful of parsley.. so good!

Ingredients

4 oranges, peeled, sliced in bite size pieces
1/2 small red onion, thinly sliced
1 fennel bulb, thinly sliced
3 tablespoons extra virgin olive oil
1/2 lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Dried red pepper flakes or cayenne pepper, to taste (optional)
Pinch of salt
1 handful kalamata olives (or pitted black olives)
1 handful fresh parsley, finely chopped

Directions

Mix together oil, lemon juice, cumin, paprika, red pepper flakes and salt.
Toss with oranges, fennel, onions.
Sprinkle with olives and chopped parsley.
Serve and enjoy or make ahead of time and let marinade overnight

Thanks PCC Natural Markets for the inspiration. I modified the recipe slightly from the original here.

Mixed Greens with Raspberries, Candied Pecans and Goat Cheese

Healthy Cherry Garcia

2 Replies

I love anything cherry flavored. Growing up, I always requested cherry chip cake with cherry icing. Everyone in my family groaned, and thus said I only requested it so I could eat the whole thing. While, somewhat true… I mean what kid doesn’t want the whole cake to themselves?? I really did (ok, do…if I let myself make it, which I can’t…) love it!! I’ve come across other die hard cherry chip lovers in my adulthood. Don’t knock it til you’ve tried it!!! 🙂

Anywho! I also love Ben & Jerry’s Cherry Garcia! YUM. I’ve been dying to try to make a healthier version. I succeeded a while back, but was rushed and took horrible pictures.

This week had been hard on both Maya and myself with us both being sick. She’d been abnormally bipolar. We’d been stuck in the house without school or other activities we usually do during the week. I’d been sick too and sleep deprived due to her being sick, so we were both a little stir crazy. All in all…not a good combination. SO…a treat was in order for us both!!

Thankfully, I still had most of the ingredients on hand to try the recipe again! And…I do believe it was even better than the first attempt!Ingredients (serves 4-Maya and I shared the above…it’s a pretty large serving ;))

2 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
1 cup frozen cherries
1/3 cup Unsweetened Almond Milk
Half of a vanilla bean (slice open and scrape inside out)
Garnish with dark chocolate chips, dried cherries, and unsweetened coconut (optional)

Directions

Put frozen bananas, frozen cherries, almond milk, and inside of vanilla bean in a Cuisinart, or blender and pulse until it looks like this (you might have to stop and stir occasionally. Also, might need to add more Almond Milk depending on the size of your bananas.Maya loves to push the pulse button 🙂 She also likes to get in the way and try eat whatever I’m photographing 🙂 Garnish with the dark chocolate, dried cherries, and unsweetened coconut (although, omit this if you are strict on certain diets). Enjoy! We did 😉